French Cooking Academy: Meet the Cold Start Roast Chicken Method

Jun 27, 2024 | The simplest no effort method to use for a perfect roast chicken every time.

Get the recipe here.

Stephane : Crêpes flambées

Feb 12, 2024 | The iconic crêpes flambées are prepared a la minute, flambéed in a syrup of lemon and orange juice, sugar, Grand Marnier, and cognac.

Bon appétit !
Get the recipe here.

Order Stephane’s French Cooking Academy book here

French Cooking Academy with Stephane : Humble but Tasty Sautéed Chicken in Tomato Sauce

Poulet à la tomate

Ingredients for 4 people:

4 to 6 pieces chicken (thighs and breast)
2 tbsp flour to coat the chicken
2 tbsp olive oil
20 g butter
1 bay leaf
1 sprig of thyme
1 large onion
3 garlic cloves
50 ml white wine or red wine if you prefer
100 to 150 ml white chicken stock
1 can chopped tomatoes
salt and pepper to season
chopped parsley plus a few slices of lemon to
decoration for the grilled tomatoes (only do this if you have ripe tomatoes that are in season)
salt and pepper
a drizzle of olive oil on each half tomato
1 tsp. dry oregano
1 tsp. per half tomato
1 pinch of chopped parsley per half tomato

Method:

As shown in video.

FRENCH COOKING ACADEMY : Click here.

French Cooking Academy with Stephane: Typical French Home Cooking – Broccoli, Cauliflower and Almond Custard Bake

La cuisine (française) de ménage.

INGREDIENTS:

300g cauliflower florets
300g broccoli florets
2 eggs
250ml cream
3 tbsp almond meal (ground almonds)
2 pinches of nutmeg
salt and pepper to season (according to taste)
50 – 100g grated cheese (according to taste)

METHOD:

As shown in video.

French Cooking Academy – Stephane: Leek and Potato Soup

Potage Parmentier

INGREDIENTS:

1 tablespoon olive oil
1 onion
200 grams leeks
200 grams potato
1 teaspoon cumin powder
1 teaspoon saffron threads
salt and pepper to taste
1 litre white chicken stock
3 tablespoons cream
20 ml white wine
finely chopped chives
some extra drops of olive oil to decorate

Potage Parmentier or Potage à la Parmentier after Antoine-Augustin Parmentier [F], the French nutritionist and scholar who popularized the use of potatoes in France in the 18th Century.

Source: WIKIPEDIA

French Cooking Academy with Stephane: The 4 Types of Shortcrust Pastry Used in French Baking

Apr 20, 2022 • An explanation of what the 4 types of shortcrust used in French baking are. Get to know what a pate brisée, pate a foncer, pate sucrée and pate sablée are meant to be used for.

French Cooking Academy: Stephane Shows Us How to Cook Perfect Madeleines at Home

May 25, 2018 • In order to get perfect-looking madeleines, you first need to use a recipe that works. Also, you need a metal madeleine baking tray. My madeleine recipe is for the plain madeleines, but once you master this recipe you can start adding extra flavourings like lemon or orange zest, chocolate nuggets, jam, or nuts. You can also vary the size: small madeleines, large madeleines and so much more. So just use your imagination and start inventing new ways on making delicious madeleines at home.

Did you know that madeleines are one the most famous little French cakes there are and have been mass-produced since the end of the 19th century. They became really popular during the Second World War.


Get the recipe here.

French Cooking Academy with Stephane: Escoffier-style Onion Tart. The Old-fashioned Way of Making Pies and Tarts

Apr 16, 2020 • This Escoffier-style onion tart is an absolute blast from the past. It uses a soubise purée as a filling (which is based of béchamel and puréed onions) which is then cooked in a pie crust and served lukewarm.


Ingredients:

400 gm of home-made shortcrust pastry (or 1 roll of pre-made shortcrust)
600 to 700 gm of finely sliced onions.
150 gm of butter (100 gm to cook the onions and the rest after adding the Béchamel)
salt and pepper to correct the seasoning at the end
1 or 2 tbsp of heavy whipping cream (double cream) 37% fat content

For the Béchamel:

60 gm butter (for the roux)
60 gm plain flour (for the roux)
500 ml whole milk (full cream)
1 tsp of salt
1 pinch of black pepper
2 or 3 pinches of grated of nutmeg
1 small bay leaf

Note: The shortcrust pastry must be blind-baked before it can filled with the Béchamel mix.
To process the onions with the Béchamel you will need a stick blender or a food processor.

French Cooking Academy with Stephane: Pork Chops Normandy-style, Served with an Apple-flavored Cream Sauce

Côtes de porc à la normande
Sep 30, 2021 • Get a taste of regional France with these pork chops cooked in a Normandy-style, which is easy-to-make and perfect if you are short on time.

Get the recipe here.

French Cooking Academy with Stephane: Northern France’s Answer to Boeuf bourguignon: Slow-cooked Beef in Dark Belgian Ale

Carbonnade flamande
Feb 24, 2022 • if you are tired of the boeuf bourguignon than try the carbonnade flamande. slow cooked beef with caramelized onions, fresh herbs and dark Belgian beer.

Ingredients:

1 kg chuck steak I (or any cuts beef suited for slow cooking)
4 onions ( finely sliced)
1 tablespoon butter
1 tablespoon vinegar
1 tablespoon brown sugar
1 tablespoon flour (toasted)
1 tablespoon capers
4 tablespoons mixed herbs (parsley, chives, tarragon)
salt and pepper to season
400 ml Belgium dark ale I (e.g. Chimay grande reserve)
Some extra water for topping up

French Cooking Academy with Stephane : ‘Hunter’s Chicken’ – Chicken Chasseur

Poulet sauté chasseur
This chicken recipe is a classic French stew made with sautéed pieces of chicken, served with a sauce made using a combination of brown chicken stock, tomato sauce, mushrooms, shallots, tarragon and cognac.

Get the recipe here.

French Cooking Academy with Stephane: French Cabbage Soup with Croutons

Soupe au choux et croutons

Get the recipe here.

Stephane’s ‘French Cooking Academy online store at Amazon here.

French Cooking Academy: Sautéd Chicken with Paprika Sauce

Poulet au paprika (Poulet à la hongroise)
A simple chicken recipe which requires few ingredients and can be made quickly.

Get the recipe here.

The French Cooking Academy – Stephane: Chicken Cutlets: Pojarsky. Pan-fried Pieces of Goodness You Must Try

Nov 11, 2021 • The chicken cutlets pojarsky ( Pozharsky in russian) Inspired from Russian cuisine, this recipe is an absolute classic of old French cuisine. This is a plain chicken

Get the recipe here.